This is my new favorite flatbread recipe. So easy and it has such great texture and flavor!
I love starting with whole gluten-free grains when baking. Fresh whole grains are a more healthful alternative to ground flours for several reasons and they don’t require much more work, just an overnight soak (which makes them even more healthful!).
You can find most gluten-free whole grains in bulk but Bob’s Red Mill is also known for a great variety available in smaller quantities. Whole sorghum is a newer arrival to the gluten-free grocery shelf. The variety of buckwheat I use is raw hulled buckwheat groats (pale tan/greenish in color).
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Gluten-free Buckwheat Sorghum Flatbread- Soaked Grain Recipe
- 1 1/2 cup raw hulled buckwheat groats
- 1 cup whole sorghum
- 1 3/4 cup water
- 2 Tbsp. raw apple cider vinegar
- 1/4 cup ground flax
- 1 Tbsp. olive oil
- 1 1/2 tsp. sea salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda